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Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
(2026-08-01)
Sinthusamran, Sirima
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Techavuthiporn, Chairat
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Supapvanich, Suriyan
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Syukri, Daimon
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Atika, Yusti
Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
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Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
(2021-05-01)
Karnjanapratum, Supatra
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Supapvanich, Suriyan
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Kaewthong, Pensiri
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Takeungwongtrakul, Sirima
Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
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Phytochemical screening and fruit quality of commercial eggplants
(2021-01-01)
Chokthaweepanich, Hathairat
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Sriwicha, Suwalak
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Auvuchanon, Anyamanee
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Supapvanich, Suriyan
Ten commercial eggplant cultivars and two allies were collected from the Northeastern region of Thailand in order to examine fruit quality and screen for selected phytochemicals. Eggplants were classified into three species including Solanum torvum, S. violaceum and S. melongena. There were 10 cultivars in S. melongena (commercial eggplants) containing cv. ‘Makhuea kai tao khaw’, ‘Makhuea khuen’, ‘Makhuea pro chao phraya’, ‘Makhuea pro look lai’, ‘Makhuea pro muang’, ‘Makhuea tor lae kaew’, ‘Makhuea tor lae khaw’, ‘Makhuea yao kaew’, ‘Makhuea yao khaw’, and ‘Makhuea yao muang’. The analysis indicated that there were significant differences (p ≤ 0.05) in fruit quality traits including color, thickness, hardness, TSS and moisture. All samples could be divided into three groups based on fruit color including white, purple, and green group. The commercial eggplants had more thickness than S. torvum and S. violaceum, but these two species had more TSS contents than commercial eggplants. The results of phytochemical screening showed that S. torvum tended to have higher alkaloid, tannin, saponin and steroid contents from the staining technique. Furthermore, ‘Makhuea yao muang’ showed the highest DPPH radical scavenging capacity (49.33%) compared to all others. The principal component and cluster analysis based on correlation of fruit traits and phytochemicals showed that all commercial eggplants were clustered in the same group. The correlation analysis indicated that TSS contents positively correlated with saponin and steroid, while TSS contents negatively correlated with thickness and moisture contents. As this study, commercial eggplants showed higher fruit quality and antioxidant activity than related species.
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Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
(2020-02-01)
Sangprayoon, Preyanuch
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Supapvanich, Suriyan
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Youryon, Pannipa
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Wongs-Aree, Chalermchai
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Boonyaritthongchai, Panida
Chilling injury (CI) is the main problem affecting quality of Queen pineapple (Ananas comosus L.) fruit during cold storage. The purpose of this paper was to investigate the application of acetyl salicylate (ASA) on CI alleviation of pineapple fruit cv. Sawi during storage at 13 ± 1 °C for 10 d. The pineapples were dipped in ASA solution at the concentrations of 2.5 or 5.0 mM for 1, 2 or 3 h and untreated fruits were used as control treatment. The biochemical-related parameters to CI incidence of tissue adjoining to the core were determined after the fruits were left at 25 °C for 2 d. The results show that 5.0 mM ASA immersion for 1 h alleviated internal browning incidence and lowered CI score compared to other treatments. The treatment also maintained high lightness (L*) value and low colour difference (ΔE*) value of tissue adjoining to the core. Compared to control treatment, the 5.0 mM ASA immersion lowered browning index, malondialdehyde concentration, polyphenol oxidase activity and TP concentration as well as increased antioxidant capacity and ascorbic acid concentrations of tissue adjoining to the core. Therefore, 5.0 mM ASA immersion for 1 h is an effective alternative alleviating CI of Queen pineapples during cold storage.
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Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage
(2019-06-30)
Supapvanich, Suriyan
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Anan, Wassana
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Chimsonthorn, Vathida
Effects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0.1% chitosan treatments were best concentration in improving antioxidant activity and bioactive compounds of the sprouts during storage. In the main experiment, the effects of SA + Chitosan treatment on visual appearance, antioxidant activity, phytochemicals and antioxidant enzymes of the sprouts were monitored during storage. Visual appearance and pigments contents did not significantly change throughout storage. SA + Chitosan treated sprouts contained total phenols, ascorbic acid, antioxidant enzymes and antioxidant activity higher that control. Compared to SA and chitosan, SA + Chitosan enhanced total phenols, ascorbic acid, catalase activity and free radical scavenging activity during storage. In conclusion, SA + Chitosan could be a good mean enhancing phytochemicals of daikon sprouts during cold storage.

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